Name: Basque Cheesecake, just like at La Viña
Prep time: 15 min
Cook time: 30 min
Yield: 8 people
Cuisine: Basque Country
Ingredients: 500 oz ofPhiladelphia (or well-drained cottage cheese. Avoid mascarpone (too high in fat) or Saint-Moret (too salty). As a general guide, Philadelphia contains 0.75 g of salt per 100 g.); 3 eggs; 50 oz ofPélardon (or Rocamadour, or another soft, raw-milk goat cheese); 250 cup ofheavy cream (or heavy cream); 150 oz ofbrown sugar (or brown sugar or muscovado sugar for even more flavor); 1 cornstarch; parchment paper; blender; soufflé dish (or a springform pan (watch for leaks!) measuring 19 or 23 cm, depending on the desired thickness)

desserts baking cakes pastries prepared in advance traditional cuisine

Updated on 21 July 2025 by

doubichou

6 reviews 4.3 : Very good

Cuisine

Basque Country

Level

Easy

Preparation

15 minutes

Cooking

30 minutes

Wait

1 hour

Here’s my cheesecake recipe, inspired by the one served at La Viña, a famous restaurant in San Sebastián… For the record, they make there what the New York Times called in 2021 “the best cheesecake in the world.” That article has since sparked a veritable pilgrimage of foodies to San Sebastián to taste the famous “basqueburnt cheesecake,” as they call it 😀

One of the unique features of this tarta de queso is that it has no crust. So to make this cake, simply pour the batter into a soufflé dish and bake it in the oven. It’s a fairly simple recipe to make; you just need to pay attention to the two baking temperatures and keep an eye on the second one toward the end to adjust how brown it gets.

In any case, it’s a true delight to taste… The cake is firm and perfectly golden around the edges, yet still creamy, almost melting in the center. And my little chef’s secret is the Pélardon (or another soft goat cheese, more or less aged). This rustic cheese adds extra character and depth of flavor, making this cheesecake truly irresistible!

You can prepare this Basque cheesecake "La Viña" style in advance. It needs to rest for at least an hour, but it can easily be stored overnight in the fridge. It will then take on a firmer consistency.

For a dessert that’s both visually appealing and indulgent, serve this Basque cheesecake with a homemade red fruit coulis.

Enjoy, and thank you in advance for your comments!

For

people

Add to shopping list

17.6 oz of Philadelphia or well-drained cottage cheese. Avoid mascarpone (too high in fat) or Saint-Moret (too salty). As a general guide, Philadelphia contains 0.75 g of salt per 100 g.
3 eggs
1.8 oz of Pélardon or Rocamadour, or another soft, raw-milk goat cheese
1 ¾ cup of heavy cream or heavy cream
5.3 oz of brown sugar or brown sugar or muscovado sugar for even more flavor
1 cornstarch

Supplies and Utensils
parchment paper
blender
soufflé dish or a springform pan (watch for leaks!) measuring 19 or 23 cm, depending on the desired thickness

1
Cut the goat cheese into small pieces.
2
Place the cream cheese, goat cheese, eggs, heavy cream, sugar, and cornstarch in the food processor bowl and blend until smooth and well combined.
3
Preheat the oven to 200°C. Moisten the parchment paper before lining the bottom and sides of the pan.
Let it extend about 5 cm above the edge of the pan, as the batter will rise during baking.
You can trim off the excess paper around the edges.
4
Pour the batter into the pan.
5
Bake at 200°C for 15 minutes.
Then lower the temperature to 180°C and bake for another 15 minutes (a little longer or shorter depending on how brown it is; keep an eye on it toward the end of baking).
6
When you take it out of the oven, it will seem undercooked, but that’s normal. It will firm up as it cools.
Let it cool at room temperature for at least an hour, or even overnight (in the fridge in that case).
7

When ready to serve, remove the cake from the pan by gently lifting it with the parchment paper if you’re using a soufflé pan.
If you’re using a springform pan, simply remove the side panel.
8
To make it look appealing, you can decorate this cheesecake with a red fruit coulis or jam (blueberries, strawberries, blackberries, or even sour cherries to stay true to the Basque Country spirit!).

Notes

WHAT TO DRINK WITH THIS CHEESECAKE? A cider from the Basque Country, of course. Basque Country cider, or sagarnoa, is a traditionally dry, unsweetened cider characterized by its liveliness, slight acidity, and rustic aromas of fermented apple, sometimes complemented by subtle woody or vinous notes. Its dry, sparkling, and lively character will contrast beautifully with the sweet and creamy nature of the cheesecake. Be careful, though—sagarnoa has a significantly higher alcohol content than French cider, so it’s for adults only!